As mentioned in a previous post, we tried smoked salmon for the first time in preparation for our Alaskan cruise last fall. It was such a fun treat that I bought it again to put under the Christmas tree. Here are some of the new recipes we tried.

Smoked Salmon Butter on Salmon – If salmon is delicious, and smoked salmon is delicious, then putting them together ought to be delicious as well, right?

Anyway, combine about (measurements don’t need to be exact) 1/2 ounce smoked salmon with 3 tablespoons butter, 1/2 teaspoon lemon zest and 1/2 teaspoon dill weed. Chill. Sauté a couple of salmon pieces, then top with the butter before serving.

Scrambled Eggs – For 2 generous servings, I added 1/2 ounce smoked salmon, 1 ounce diced cream cheese, 1 tablespoon milk, and one sliced green onion to 4 eggs and then cooked the scrambled mixture. It was nice and creamy and delicious.

Smoked Salmon Pot Pie – This can be taken out of the rotation in the future. It was fine but tasted too much like an ordinary tuna casserole. We don’t need to waste expensive smoked salmon on that!

Combine meat, vegetables and gravy – top hot mixture with a thin layer of biscuit dough – bake at 425° for 15-20 minutes.

Smoked Salmon Macaroni and Cheese – We don’t have macaroni and cheese very often, but I thought maybe making it “fancier” was worth a try. Make a regular white sauce (2 tablespoons butter, 2 tablespoons flour, and 1 cup milk – although I tripled that recipe and added some sauteed onions and garlic along with smoked paprika and dry mustard), stir in some cheese (Mozzarella and Smoked Gouda), combine with cooked macaroni (1 pound plain elbow macaroni, although this deserved something a bit fancier), put half of it in a casserole dish, top with smoked salmon and more cheese, then the rest of the pasta topped with more cheese and buttered bread crumbs. Bake until hot and bubbly. Let rest for a few minutes then serve.